Gabriel Bidemi Akanni

University of Johannesburg | uj · Department of Biotechnology and Food technology

This work is a comprehensive review of the role of legumes as functional foods in managing non-communicable diseases (NCDs) in West Africa. Nutrition plays a critical role in NCDs onset, progression, and management. Diets rich in fruits, vegetables, whole grains, and legumes have beneficial effects in preventing and managing NCDs. Studies have asso...

Background Diarrheal diseases substantially affect public health impact in low- and middle-income countries (LMIC), particularly in Africa, where previous studies have indicated a lack of comprehensive data. With a growing number of primary studies on enteric infections in Africa, this study aimed to estimate the incidence and mortality of diarrhea...

Legumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibili...

Cereal‐based diets supplemented with legumes have proven to be an effective approach to enhancing nutritional value. This study evaluated the consumer acceptability and metabolite profile of fermented sorghum mahewu improved with different proportions (20% and 30%) of Bambara groundnut (BGN). Consumer acceptability, metabolite profile analysis usin...

The food supply chain is a complex system that involves the production, distribution , and consumption of food. It is a vital component of society, as it ensures that people have access to the food they need to survive. This chapter gives an overview of the importance of the food supply chain and its fragility as revealed during the Covid-19 pandem...

Background: Diarrheagenic Escherichia coli (DEC) is one of the most common etiological agents of moderate-to-severe diarrhea in Low- and Middle-Income Countries (LMICs). Therefore, determining the source(s) of DEC in index cases and exposure environment is important for developing a prevention strategy. The current study aims to investigate the pre...

Phytochemicals, also known as phytonutrients, are naturally occurring bioactive compounds that are found in abundance in foods like fruits, whole grains, vegetables, nuts and seeds, legumes, tea, and dark chocolate (Amiot et al., 2021). Only a small subset of the tens of thousands of phytochemicals present in plants have been extracted and identifi...

The food supply chain is a complex system that involves the production, distribution , and consumption of food. It is a vital component of society, as it ensures that people have access to the food they need to survive. This chapter gives an overview of the importance of the food supply chain and its fragility as revealed during the Covid-19 pandem...

Fermentation of yellow maize using different inocula yields mahewu products with varying compositions. Comprehensive analysis of the metabolites influencing distinctive characteristics of mahewu from sorghum malt (YMSM); wheat (YMW), malted millet (YMMM) and malted yellow maize (YMYM) inocula was investigated using an untargeted gas chromatography...

Fresh produce, consisting of fruits and vegetables, are increasingly recognised, and promoted as essential components of a healthy diet. Since fresh produce are minimally processed and consumed raw for the most part, humans may be infected with antimicrobial-resistant bacteria through fresh produce consumption. Fresh produce consumption has increas...

Folate deficiency is commonly observed in most developing countries. Lactic acid bacteria (LAB) fermentation of cereal-based foods could be an alternative to improving folate intake. This study evaluated the possibility of improving the folate contents of traditional African fermented sorghum gruel (motoho) using indigenous potential probiotic LAB....

Introduction: Fresh cut ready-to-eat (RTE) fruits and vegetables sold in open markets are readily available in Nigeria. Outbreaks of Salmonella spp. linked to fresh produce have been reported globally. However, in Nigeria consumers are unaware of the possible Salmonella spp infections from fresh produce. Purpose: This study endeavours to examine t...

Fresh beef and meat products have been implicated in outbreaks of Shiga toxin-producing Escherichia coli (STEC) worldwide. This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh beef in the open market and street vended meat products (n = 180) in Lagos metropolis, Nigeria. A combination of culture media and...

The aim of this study was to investigate the diversity of Bacillus species in dawadawa; aiding potential starter cultures selection for alkaline fermentation of bambara groundnut into dawadawa-type condiments based on their genotypic and volatile compound profiles. Bacillus species (n = 71) isolated from spontaneously fermented dawadawa were identi...

The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated from dawadawa-type condiments using headspace solid phase microextraction and analysed by comprehen...

BACKGROUND The cladodes of Opuntia ficus-indica (prickly pear cactus) have a low protein content; for use as a balanced feed, supplementation with other protein sources is therefore desirable. We investigated protein enrichment by cultivation of the yeasts Candida utilis and Kluyveromyces marxianus in an enzymatic hydrolysate of the cladode biomass...

Global population increase in the past few decades has intensified protein malnutrition especially in the developing world where agriculture industry is not reputable. Promising biotechnological methods has been established to alleviate the world s protein deficit from ailing conventional protein sources. Single cell protein production (SCP) from l...